Narali Bhaat (Sweet coconut-jaggery rice) is usually the norm in our home back in Ahmedabad usually on Rakshabandhan. However, i had neither the ingredients nor the time to cook Narali bhaat on this particular occasion. What i had in my fridge were some carrots and a cup of heavy whipping cream, inching close to its expiration date. Along with a radish and a green pepper left over in the fridge, this decided the menu for that day. The Rajasthani meal comprised of Muli koftas in Rajasthani Kadhi, and Shimla Mirch ki Launji along with Bajri ni Bhakri, courtesy Tarla Dalal. I wont be posting the recipes for the rajasthani meal since they are already on Tarla Dalal's website. But if you cannot find it, drop me a line and i will post it up.
Getting back to the recipe for the carrot pudding, what you need is
Serves 2 (Makes for a total of 4 cups/servings)
2 small carrots grated
3 tsp ghee
1and a half (1-1/2) cup milk (i used 2%- you can use whole milk if you like)- Add more or less depending on the consistency that you want
1/2 cup heavy whipping cream
1 tsp crushed cardamom powder
5 heaped tsp sugar (or as to your taste)
a pinch of saffron (optional)
1. Heat ghee in a pan, add the grated carrots, cover them and cook till they are almost done.
2. Stir every 4-5 minutes, so that they do not stick to the bottom of the pan.
3. Add the milk and let boil.
4. Keep on boiling the milk-carrot concotion and stirring every once in a while till it reduces and thickens a little in consistency.
5. At this point add the heavy cream and cardomom powder and let boil for another 5-10 minutes.
6. Add sugar and saffron in the end if you like and serve hot or cold as you like.